Pistachio Cookies

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Pistachio cookies are soft and buttery drop cookies made with real pistachios. These drop cookies are coated in powdered sugar giving a fresh twist to the classic snowball cookie.

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In a bowl, whisk the all purpose flour, baking powder and salt together until well combined.

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Pour the pistachios into a food processor. Process the pistachio nuts until they resemble almond flour. This takes about 20-30 pulses.

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Using a stand mixer fitted with paddle attachment or electric hand mixer with beaters, cream the room temperature butter, ¾ cup (90 g) powdered sugar and lemon zest until well combined.

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Cover the dough and chill in the fridge for 30 minutes.Mix in the ground pistachios, vanilla extract and almond extracts until well combined. Mix the dry ingredients into the wet ingredients until just combined.

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While the cookies chill, preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper. Scoop about 1 tablespoon (15 ml) of cookie dough onto the prepared baking sheet.

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Bake the pistachio cookies for 10 -12 minutes. The bottom of the cookies will be very lightly golden brown. Remove the cookies from the oven onto a cooling rack.

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Gently toss the cookies into the sugar until the pistachio snowball cookie is fully coated in the powdered sugar.

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Pistachio Cookies

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